Half a cup of butter, two cups of sugar, three whole eggs, or the whites
of six, one cup of milk, three cups of flour, two even teaspoonfuls of
cream of tartar and one teaspoonful of soda. Beat butter and sugar to a
cream, add the eggs beaten together, sift the cream of tartar and soda
in the flour, add the flour alternately with the milk. Bake in four or
five layers.
CHOCOLATE FILLING.--Take two unbeaten whites of eggs and a cup and a
half of powdered sugar and beat them together. Stir over the fire until
smooth and glossy two ounces of Baker's unsweetened chocolate grated,
with half a cup of powdered sugar and four tablespoonfuls of boiling
water, remove from the fire and stir while hot into the eggs and sugar,
and when it is cool spread the top and sides, and set the cake in the
oven for a moment to dry the icing.
POOR MAN'S CAKE (a Norwegian Recipe).
Twenty yolks of eggs, five whites of eggs, a pound and a quarter of
sugar, one pint of sweet cream or rich milk, a sherry glass of cognac,
one cup of melted butter, a little pounded cardamom seed, and enough
flour to roll thin. Beat the eggs together until light, add the sugar
and beat again, then the cream, cognac and butter. Melt the butter and
pour off from the salt. Cinnamon may be used instead of cardamom seed.
Roll the dough as thin as paper, cut with a jagging iron in oblong
pieces, slit one end with the iron and pass the other end through it.
Fry in boiling fat, drain on paper, and when perfectly cold put in a
stone jar. These cakes will keep for months.
VENISON CAKES (a Norwegian Recipe).
Six eggs beaten light with three-quarters of a pound of sugar, one cup
of sweet cream or rich milk, a pound and a half of flour. When these
ingredients are well mixed add four ounces of well washed butter, stir
well together. Mix with the flour a little less than an even teaspoonful
of ammonia, powdered fine--the cakes will rise better--and flavor with
cardamom or cinnamon. Roll the dough with the hands until about the
thickness of the little finger, cut in pieces about three inches
long--the ends bias--lap them and snip with scissors or a knife around
the outside to make points, then fry in boiling fat as crullers. These
also keep a long time.